油菜花粉中黄酮类物质提取工艺的优化研究  

Extraction Technology of Flavones in Cole Pollen

作　　者：阮征[1] 胡筱波[2] 赖富饶[3] 朱新荣[2] 吴谋成[2] 吴晖[3] 胡勇克[4] 温红霞 

机构地区：[1]教育部食品科学重点实验室,南昌大学生命科学学院食品科学与工程系,江西南昌330031 [2]华中农业大学食品科技学院,湖北武汉430070 [3]华南理工大学轻工与食品学院,广东广州510641 [4]南昌大学资产管理处,江西南昌330031

出　　处：《食品科学》2007年第7期133-137,共5页Food Science

基　　金：国家"十一五"重大科技专项(2006AA206A04)

摘　　要：以油菜花粉为原料,提取黄酮类化合物,探讨乙醇浓度、料液比、提取时间、温度等因素对总黄酮得率的影响。应用Box-Behnken中心组合实验和响应面分析法,确定了油菜花粉中黄酮类物质的最佳提取条件:温度74℃,乙醇浓度88%,料液比1:10,提取时间48min。Studies were made on extracting flavones from cole pollen. The effects of different solvent concentrations, proportion of material and solution, extraction time and extraction temperature on yield were discussed. Box-Behnken center-united experiment design and response surface methodology were used to optimize the extraction technology of flavones of cole pollen. The optimum extraction conditions showed that the temperature 74℃, concentration of ethanol 88%, the ratio of material to solvent 1：10, extraction time 48 min.

关 键 词：油菜花粉 黄酮 响应曲面 

分 类 号：S896.4[农业科学—特种经济动物饲养]